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Eru - Cameroonian leafy greens

Prep time 15 minutes
Cook 30 minutes
Pre-cook meat 1 hour
Total Time 1 hour 45 minutes
Servings 4
Eru is a specialty from the southwest and northwest of Cameroon. 

Ingredients

  • 300 g Eru leaves (ready to cook)
  • 300g frozen leaf spinach
  • 300g beef​
  • 300 g cowhide (ready for cooking)
  • 1-2 dried crabs (Madjanga)
  • 300 ml palm oil
  • 50 g Scotch bonnet
  • 3 tablespoons of Magic Sauce (for the meat)
  • 1 tsp Magic Sauce
  • Salt

Instructions 

Pre-cook meat

  • First, clean the ready-to-cook cowhide
  • Place in a saucepan (pressure cooker, if available) with water, salt and 3 tablespoons of Magic Sauce (or alternatively, stock cubes)
  • Clean the beef in the meantime and cut it into pieces
  • Nach der Hälften der Kochzeit, die Fleischstücke hinzugeben und weiter kochen bis beide - Kuhhaut und Rindfleisch- weich sind

The preparation

  • Bring the water to a boil in a pot and add the eru leaves for about 3 minutes
  • Then pass through a sieve and rinse with cold water.
  • Squeeze the water well out of the Eru and set it aside
  • Place the pre-cooked meat in a pot with some cooking broth and the spinach
  • Mix everything well, cover and simmer for about 5 minutes, until the spinach has thawed
  • Then add more. Simmer for another 2 minutes until the spinach is soft
  • Then add the Eru leaves and mix well.
  • Add the fresh Scotch Bonnet cheese, mix well, cover, and simmer for about 5 minutes, stirring regularly
  • Meanwhile, roast the crayfish in a pan for about minutes
  • Then add the Eru, mix well and simmer for another 2 minutes
  • Now add the palm oil, mix well and simmer for another 15 minutes, stirring constantly
  • Add 1 teaspoon of Magic Sauce, season to taste, and simmer for about 2 more minutes. Done!

Notes

Eru is traditionally served with gari or waterfufu.
Bon appetite!
Fadi♥
Course: sauce
Cuisine: African, Cameroonian, West African
Keyword: African, African cuisine, Cameroonian cuisine